Heat the oven to 350°F and line a baking sheet with parchment paper. Cut the cookie dough into 8 slices, then halve each slice. Roll the dough portions into balls, then flatten each slightly into a 1- to 1 1/2-inch round and arrange on the prepared sheet.
Bake until light golden, about 8 minutes. While the cookies are still warm, use the back of a teaspoon to make a small indent in the center of each. Let cool completely.
Use the food writers to add eyes and a beak to each Jordan almond. Place the frosting in a piping bag fitted with a large round tip. Spoon a generous amount of frosting in the center of the cookie, then cover the "nest" with shredded coconut. Press one, two, or three almond chicks into place.